Crab Salad with Avocado and Cucumber-Radish Salad

Carefully pick through the crab meat with clean hands or tweezers to remove any shell fragments, ensuring a smooth texture for the salad.

Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and dice into small, even cubes for a uniform mix with the crab.

Slice the cucumber into thin rounds and the radishes into thin slices using a sharp knife or mandoline for consistent thickness and optimal crunch.

Gently combine the crab meat and diced avocado in a medium bowl, folding with a spatula to avoid mashing the avocado while ensuring even distribution.

Stir in the chopped chives and dill to the crab-avocado mixture, mixing gently to incorporate the fresh herbaceous flavors evenly.

Drizzle the lemon juice and olive oil over the crab mixture, then season with salt and pepper, tossing lightly to coat without breaking up the ingredients.

In a separate bowl, combine the sliced cucumber and radishes, then add crumbled feta and roughly chopped walnuts for texture and flavor contrast.

Whisk together apple cider vinegar, extra virgin olive oil, chopped dill, salt, and pepper in a small bowl, then pour over the cucumber-radish mixture and toss to coat evenly.

Sprinkle micro greens over the top of the crab salad for a pop of color and subtle peppery flavor as a finishing touch.